Take the white meat of a chicken; cut it (not chop it) into small dice; take the chicken bones and trimmings, if you have no stock ready; pound them well; put them into a pint of water with an ounce of carrot cut fine, a sprig of parsley, a stick of celery, if you have it, and a small onion, and a saltspoonful of salt; stew these slowly two hours; strain the stock or broth; put the liquor from half a can of mushrooms or a gill of oyster liquor with it, and boil it as fast as possible till there is about a gill left; put a gill of cream and the chicken into this; thicken with a tablespoonful of flour, and one of butter cooked in a separate saucepan; pour the chicken and liquor on to it, and stir till it all boils gently; take it off at once; two or three chopped oysters or a dozen mushrooms improve it greatly; fill the cases with the hot filling, and serve on a napkin or silver dish.